I have to say I am shocked to find that I haven't featured a Mai Tai on the blog! A Tiki lovin', cocktail sippin' gal like myself enjoys a good mai tai and my favorite recipe that I make at home is the Trader Vic's 1944 recipe. As Beachbum Berry writes, "A Mai Tai should not be red. A Mai Tai should not be blue. The Bum has been served Mai Tais in every color of the rainbow, and the time has come to put his foot down (a gesture that would have more impact were he not now lying on a bar-room floor, but never mind that)." I agree with him. I've had my fair share of sickeningly sweet, over juiced or over-boozed mai tai's, so much so that I stopped ordering them when we went out on our Tiki excurisons.
1 oz. Rhum Clément VSOP Martinique rum
1 oz. Appleton Estate Extra Dark Jamacian rum
1/2 oz. Orange Curacao
1/4 Orgeat syrup (Orgeat=almond)
1/4 Simple syrup
1 oz freshly squeezed lime juice (save of the spent lime shell!)
2 cups crushed ice
Pour in lime juice, rums, orange curacao, and simple syrup into a cocktail shaker with ice. Shake well for about 10 seconds and pour unstrained into a double highball glass and sink in your spent lime shell.